mardi 28 février 2017
How To Make Crispy Baked Sweet Potato Fries — Cooking Lessons from The Kitchn
Mushy sweet potato fries make us sad. Far too often they're flimsy and limp, and passed off as a more sanctimonious way to eat french fries. But sweet potato fries deserve better. They have all the potential to be as shatteringly crispy as any regular fry, with all the extra flavor and sweetness we've come to love in sweet potatoes.
You can have all this without deep frying, double soaking, twice baking, or anything so involved. For the crispiest oven-baked sweet potato fries, you need to walk over to the pantry and take out the cornstarch because that ingredient is the secret.
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Recipe: Weeknight Winter Salad — Recipes from The Kitchn
If you're suffering from lettuce fatigue, it's time to look further down the produce aisle to sweet Swiss chard. This hearty but tender green is the base of our favorite winter weeknight salad. It's filled with shaved fennel, cubed sweet potato, and sliced cucumber and tossed with an orange vinaigrette. No need to get too fancy here — we want this to be a side dish that goes with everything from skillet pork chops to a hearty lasagna. It might be a reach, but I wouldn't be surprised if enjoying this salad once a week helped chase all the winter blues away.
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Recipe: Chicken Saltimbocca with Spinach and Potatoes — Recipes from The Kitchn
Did you know that saltimbocca literally means "jumps in the mouth"? That description could not be more fitting for this weeknight version of the Italian restaurant favorite. This dish starts off with crisp, tender potato rounds and soft bundles of garlicky spinach, which creates the base for the herbed chicken that's covered with salty prosciutto and melted cheese. It's basically the dish chicken breast has been waiting for.
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lundi 27 février 2017
How To Roast Brussels Sprouts — Cooking Lessons from The Kitchn
Oven roasting brings out the best in all vegetables, including Brussels sprouts. The oven's heat caramelizes the Brussels sprout's leaves, turning them lacy and crisp while tenderizing their tough core. And that's just with a basic sprinkling of salt and pepper! Once roasted, Brussels sprouts can be served as a side straight from the oven, or you can toss them with a few other kitchen staples to turn them into a showy number studded with bacon and glazed with honey.
Oven-roasted Brussels sprouts require three things: a hot oven, halved and trimmed Brussels sprouts, and enough time for the sprouts to transform into tender, tasty morsels. You'll need a good baking sheet and some oil, salt, and pepper, but anything else is superfluous. Here's how to get the very best Brussels sprouts by oven roasting.
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Recipe: Slow-Cooker Hoisin Chicken — Recipes from The Kitchn
Sweet Chinese hoisin sauce makes a great pairing with chicken. Add in a few other pantry staples like honey, soy sauce, and a big pinch of black pepper, and it has an almost teriyaki-like flavor with no fuss. Cook everything together in a slow cooker, and you end up with tender chicken infused with that irresistible flavor. How you serve this chicken is up to you — in a rice bowl, on a tangle of noodles, on top of a salad, or wrapped in lettuce leaves are just a few options once your hoisin chicken comes out of the slow cooker. It's really only here to help!
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Recipe: Lemony Tortellini Spinach Soup — Quick and Easy Weeknight Dinners
Packed with carrots, spinach, and cheese-filled frozen tortellini, this soup has the satisfying heartiness you crave on those lingering chilly nights, but it also greets you with all the brightness of spring, thanks to a big squeeze of lemon. A soup with all these merits isn't a mirage, and it doesn't require a place on the back burner to simmer all day. Nope, this is a soup for those who like their comfort food fast. With a 30-minute cook time and the majority of the ingredients already hanging out in your fridge, a fast and fresh dinner never looked better.
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dimanche 26 février 2017
samedi 25 février 2017
Recipe: One-Bowl Chocolate Wacky Cake — Easy Dessert Recipes
The first time I made a crazy cake, it was a few days after 9/11. At the time, I lived in Wisconsin with my boyfriend and the world felt sharp and uncertain.
After spending countless hours on the couch, I needed something to do that would get me away from the TV. Baking seemed like a good idea. A recipe on the back of the Wooden Spoon Baking Book caught my eye, "This cake is mixed right in the pan, without an egg to help it rise. The crazy part is that it turns out so well."
Something easy that turns out well? Just what I needed.
Fifteen years later, that boyfriend is now my husband, we live in New York, and the world, well, you know — at times, it feels sharp and uncertain.
I still make the crazy cake.
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vendredi 24 février 2017
How To Make Red Beans & Rice in an Electric Pressure Cooker — Cooking Lessons from The Kitchn
"Red beans and rice on Monday" is one of the dependable workday cornerstones of New Orleans cuisine, a hearty dish rooted in the city's 300-year history. Originally an ingenious, low-maintenance way to feed a house on pre-machine laundry day, "red beans and rice" worked its way into classic status through the region's home, restaurant, and lunchroom menus.
As luck would have it, when I moved to New Orleans in 2001, I was looking for a way to feed a bunch of folks. A new transplant to the city, I had inherited my grandmother's kitchen table — a hulking, Formica-topped chunk of maple that served as one of the centers of our family's emotional universe. Two generations of my mama's family grew up around that table, so filling it once a week with clatter and food seemed like the right thing to do.
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How To Make the Most Buttery, Movie-Style Popcorn — Cooking Lessons from the Kitchn
Hot, buttery, salty, crunchy — movie theater popcorn is as much a part of the cinema experience as the movie itself. The aroma beckons moviegoers toward concession stands, but the pay-off to this seductive smell is all too often disappointing, with greasy kernels loaded up with fake butter flavoring.
The fantasy of movie popcorn deserves better. Today, we fulfill the promise of super-buttery, crispy popcorn with the recipe it deserves.
There are a few surprising keys to making the best, buttery, movie-style popcorn and all of them add up to the best bowl of popcorn you can make at home.
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Recipe: Our Very Best Vegetarian Collard Greens — Southern Food Recipes
My mama has been a vegetarian for the last couple decades, so cooking greens in pork will not fly at my family functions. That doesn't mean, however, that greens have to be devoid of flavor. Vegetarians can enjoy a pot of collards as much as their swine-loving kin.
These peppery vegetarian collard greens will satisfy anyone with a taste for Southern greens, but are tailored to delight all "vegivores," including those who prefer to leave out the meat.
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jeudi 23 février 2017
How To Make Dried Pineapple Flowers — Cooking Lessons from The Kitchn
Does the toughest part of making a cake come at the end, just when you think you're done? That cake is out of the oven, cooled, and frosted — but how to finish it off in a pretty way? For those of us with all thumbs and no pastry school degree, this is the last hill to climb. If you don't care to decorate with artificially colored icing or candy, then it's all the more challenging.
Southern bakers have a little trick that I'd love to teach you — a lovely, all-natural garnish for the classic hummingbird cake, but one that can also pretty up so many other things from cupcakes to cocktails. Here's how to make dried pineapple flowers — the sweetest way to decorate a cake.
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How To Make Classic Hummingbird Cake — Baking Lessons from The Kitchn
Hummingbird cake tastes like it could be the love child of banana bread and pineapple upside-down cake. In this Southern classic, bananas and crushed pineapple moisten a spiced cake sweetened with brown sugar and studded with pecans, and then whole the cake is coated in perfect cream cheese icing and decorated with pineapple flowers. It sounds complex, but is actually one of those perfect everyday cakes — the kind that doesn't require a mixer, can't be overmixed, and stays moist and tender for days.
You can make it from pantry and fridge staples on everyday occasions, or dress it up for a celebration. Here's how to make a classic hummingbird cake.
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Recipe: French Chocolate and Pear Clafoutis — Quick and Easy Dessert Recipes
The French have such a sensible attitude towards breakfast: Chocolate is perfectly acceptable under the right circumstances. Probably the most famous of these acceptable chocolate-for-breakfast situations is the iconic chocolate croissant.
But there's yet another way that you can embrace chocolate at the breakfast table, thanks to the French: chocolate clafoutis.
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Recipe: Sheet Pan Okra with Tomatoes & Black-Eyed Peas — Southern Food Recipes
Okra is a vegetable that is far too misunderstood and often skipped over in mainstream cooking because of its consistency when cut open (it can only be described, generously, as "slimy").
I find, though, if you slice the pods longways, from stem to tip, the gooey liquid is reduced, and this natural goo is turned into an advantage when roasting, as it helps caramelize all of okra's natural goodness. Roasting transforms it into a satisfying and craveable vegetable, especially when finished with kosher salt. This recipe does just that, with the help of a trusty sheet pan and the addition of two more colorful and beloved Lowcountry staples — tomatoes and black-eyed peas — for a gloriously easy and satisfying vegetarian meal.
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mercredi 22 février 2017
Recipe: Vietnamese-Style Shrimp Po' Boy — Recipes from the Road
Imagine, if you will, fresh Gulf shrimp, juicy and aromatic with coriander and lime, combined with all the pickled goodness of a bánh mì sandwich, slathered with a spicy-sweet mayonnaise and enveloped in a po' boy bun. This is the Vietnamese-inspired po' boy that we fell in love with in New Orleans' French Quarter and the one we're sharing here today.
Without the fried trappings of a traditional shrimp po' boy, this take is lighter, more piquant, and much easier to recreate at home than its namesake.
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How To Make Tennessee Apple Stack Cake — Baking Lessons from The Kitchn
If you grew up in Tennessee, you may know apple stack cake as a homey regional specialty that sometimes bears the name of the state itself, going by Tennessee Mountain Cake in some old cookbooks. If you've never been to Tennessee but love apples and cake (or both), then you really must know about this old-fashioned dessert.
Like many classic desserts, it's a labor of love, a pastime for a weekend afternoon, but once assembled, it is the kind of cake that can be enjoyed all week long. Pair it with a warm cup of coffee or tea and see how easily a conversation lingers over this homey cake.
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